Cheddar Crab Cakes with Lemon Butter Drizzle
Lump crab, cheddar, and herbs combine for golden cakes, finished with warm lemon butter. Crispy, hearty, and flavorful.
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Refrigerator
- Cooling rack
- Saucepan
- Whisk
- Serving platter
- Spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Garlic press
- Citrus press
- Grater
- Spatula
- Plate
Ingredients
- 1 pound lump crab meat, carefully picked over for shells
- 1 cup shredded cheddar cheese
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs or Cheddar Bay biscuit mix
- 1/4 cup finely chopped green onions
- 1 tablespoon freshly chopped parsley
- 1/2 cup mayonnaise
- 1 teaspoon minced garlic
- Juice of 1 lemon
- 1 teaspoon Old Bay seasoning
- Salt
- freshly ground black pepper
- 1/4 cup butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
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